F+B Technology Magazine | August/September 2021 by Review Publishing Ltd

August 2021

Unlock true to fruit flavour

Vol. 2

10.95 No. 3

editorsnote Tania Walters Publisher

tania@reviewmags.com

hen the health benefits of mānuka honey became known worldwide, export sales took off, and prices reached upwards of $100 per kg; exporters were selling pots of gold. Worldwide, consumers are still looking for products to support their health and wellbeing, but the arrival of COVID-19 has skyrocketed demand. Mānuka honey varieties now represent more than 80 percent of honey exports, and with solid export growth, honey export volumes have increased by 40 percent (3.6 tonnes) over the past year. The New Zealand retail market for honey is currently worth NZ$60.3 million. However,

contentsaugust 2021

expected future growth in this market is likely to be limited, with the market forecast to increase by only NZ$1m by 2025. That is because local consumption has fallen over recent years, yet the number of beehives has grown. Today there are more than a million registered hives, with numbers ramping up sharply in the last few years. This nectar of the gods is still a good export earner with sales, in particular, of mānuka honey growing. With a glut of supply here of non-manuka honey varieties, beekeepers are stockpiling, hoping that prices will recover in this challenging commercial environment. Our team has been busy judging the Inspire+ NZ Artisan Awards

F&B TECHNOLOGY launched to facilitate the connection between food and beverage suppliers of technology, ingredients and packaging across the food and beverage manufacturing sectors for fmcg and foodservice. Copyright 2021

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CHAIRMAN PETER MITCHELL PUBLISHER Tania Walters GENERAL MANAGER Kieran Mitchell EDITORIAL DIRECTOR Sarah Mitchell EDITOR Caitlan Mitchell SENIOR EDITORIAL ASSOCIATE Sophie Procter EDITORIAL ASSOCIATE Shania Taylor ADVERTISING SALES info@reviewmags.com SENIOR DESIGNER Raymund Sarmiento GRAPHIC DESIGNER Debby Wei

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this month, and honey producers have not been shy in entering. From monofloral to blended, flavoured to whipped honey, the innovation in this category continues to inspire producers to step up their game. Overall we have had more than 950 entries across eight categories which is a record for the awards, and in our next issue, we will introduce you to the finalists. New Zealand producers continue to grow in food and beverage innovation and are certainly in front internationally with collaborations, reformulations, blends, new launches and ingredient innovations.

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OUR PARTNERS: food& grocery COUNCIL NEW ZEALAND

news

Foodeast Build to Start in September Click to read

Probiotics Market to be worth $91.1 Billion Click to read

Beefed Up June Exports Click to read

Cheese Factory to go Coal-Free Click to read

Driving the Future of Clean Food Click to read

International Award for Kiwi Avocado Oil Click to read

U.S Whole Foods Market Picks Up Kiwi Brand Click to read

August 2021

newbrand

A Community of

GOOD FARMERS

Sven Baker founded the Good Farmers NZ brand so like-minded farmers could join a community that would help change farming practices in New Zealand, help build a strong consumer brand, and give customers confidence in their produce purchases.

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ven Baker is a city boy. He used to work as a creator in Wellington, building both large and small New Zealand brands, such as Fonterra, Silver Fern Farms, and Air NZ. Now, he lives on a small rural property in Hawkes Bay, surrounded by local farmers. Baker explained that he was introduced to farming through his love of food. Before moving to Hawkes Bay, Baker said he was like many urban Kiwis under the impression that most farmers are environmental criminals. “When you move to a rural area, you learn nothing could be further from the truth,” Baker said. “The majority of farmers and growers are passionate about their land, produce and animals, and care deeply about sustainability and responding to issues.” He saw a reality perception gap between urban and rural and thought, ‘we need to bridge that gap,’ otherwise it will escalate into an adversarial debate with no solution. Baker noted that it’s difficult for individual producers to establish and build a strong consumer brand. “I just started talking to people and immediately gained traction with those I spoke to. I saw the power of a community brand where we could pool our resources and make a strong

community of like-minded farmers and food producers.” After only three months of operation, Baker has eight suppliers licenced under the Good Farmers NZ brand and four under evaluation. The criteria for becoming a Good Farmers partner involves a series of commitments. From sustainability, ethical business practises and paying a living wage to using environmentally friendly packaging. “I spend time with each partner to make sure our values align and ensure their commitment to our continuous movement,” said Baker. “Most producers contacting me are already on the journey. They just need better recognition.” A big part of what Good Farmers NZ is doing is what Baker calls a ‘vertically integrated way of thinking.’ This means ethical and sustainable practices through all processes from the gate to the plate. Each producer has different practices. For example, farmers may farm organically and regeneratively or less intensely, whereas muesli and honey producers may remove as much harmful waste from their business processes as possible. “We’re good farmers, not perfect farmers,” Baker said.

“Being a good farmer is what we’re committing to going forward.” Part of this sustainability includes environmentally friendly packaging. While Good Farmers does all the branding and marketing and requires packaging to be home compostable or 100% recyclable, it is the producer’s responsibility. “We work with each producer and offer preferred packaging suppliers, but it is up to them. We are not a blanket brand either,” added Baker. “Each producer adds their personality to the packaging. Each category has its own personality that adds to the artisanal quality feel.” For independent farmers, Good Farmers NZ is a commitment and value-based brand – not an authentication mark. “It shows they are acting on issues that consumers are becoming increasingly concerned about, like animal welfare, paying a

living wage, and being transparent about their products,” Baker affirmed. “We want to build a power brand, a household name. You gain more strength as a collective/ group than if you operate under a single brand. You get more recognition and visibility. The bigger the community, the stronger the brand.” As consumers begin to understand what the Good Farmers NZ brand stands for, Baker hopes it will create more demand and a higher valued product. “Good Farmers NZ has to take a stand. We have to lead by example,” Baker emphasised. “We need to offer a better option. We need consumers to demand it.” Good Farmers NZ supports every category in the industry – there is no limit to what it could represent. Baker invites anyone in the industry to join the movement and become a Good Farmers NZ partner.

August 2021

ingredients

MASTERING CITRUS

Unlock true to fruit flavour! The ongoing success of citrus is fueled by the ever-increasing demand for better-for-you, clean label, and authentic, true to nature flavours

“H

olistic health is at the forefront of consumers’ minds due to the global pandemic, which has turned up the dial on the demand for wellness-orientated products,” noted Zona Negri, ADM Nutrition Marketing Director, Australia & New Zealand. “Citrus flavours are often perceived positively by consumers, and can lend a good-for-you connotation to beverage applications ranging from sparkling beverages such as seltzers and soft drinks to functional beverages, infused teas and beyond.” The popularity of citrus flavours can also present a challenge for food and beverage manufacturers - how do you offer consumers the familiar tastes they demand, while making sure your products stand out on the shelf? By understanding what consumers are looking for, manufacturers can create products that will help keep consumers engaged.

HOW CITRUS FLAVOURS CAN HELP DELIVER WHAT CONSUMERS WANT Consumers are seeking new and heightened sensory experiences, feeling deprived of sensory stimulation due to extended and multiple COVID-19 lockdowns. Citrus flavours are familiar and comforting, yet invigorating and exciting, providing multi-sensory experiences through both their bright colours and variety in taste profiles. “Our ADM OutsideVoiceSM research recently found that Australian beverage consumers are very curious about citrus varieties beyond lemon and orange, which in itself creates opportunities to reimagine these classics. Lime, mandarin and ‘red’ citrus (blood orange, pink grapefruit, ruby red grapefruit) are generating the most interest as the “next generation” of citrus flavours, while interest in yuzu and calamansi exceeds awareness”, noted Zona.

CITRUS CREATES A BASELINE FOR CONSUMER-LED INNOVATION Bitter is Better As the shift away from added sugar continues, sour and bitter flavours are becoming ever more popular, allowing citrus notes to

shine in a new way. In the past, many citrus flavoured beverage, dessert or snack products would have featured high amounts of sugar or sweetness. The change in consumer tastes over the past few years has allowed for new, more complex uses of citrus. The popularity of more complex and sharper flavours is as much about seeking new elevated experiences as it is about rediscovering classics.

Adventurous Combinations Linked to this desire for exotic and unusual tastes while cueing holistic health, is the use of botanicals, flowers, and spices. Although bold and exciting, many manufacturers have found that spicy or overly floral taste profiles can become overwhelming and polarising when used on their own. By combining them with citrus fruits, manufacturers can offer a greater depth of flavour that isn’t too over powering.

Adult Sophistication The low to no alcohol trend continues to grow. Consumers are moving away from the sweet, syrupy taste of sodas and looking instead to non-alcoholic drinks that emulate the dry flavour of some cocktails and spirits. Citrus flavours can provide this complex, often bitter taste while still being refreshing, making them the perfect option for developing new adult beverages.

UNLOCKING NATURE WITH ADM CITRUS As one of the world’s largest citrus oil procurers and processors, ADM is uniquely positioned to support its customers, delivering unmatched flavour possibilities and meeting demanding consumer expectations in every sip. ADM provides its customers access to an unrivaled proprietary toolbox of citrus ingredients, while providing invaluable technical expertise, with flavour creation and application experts to ensure ideal adaptation to local taste preferences that consumers will love.

TO LEARN MORE ABOUT ADM'S FORWARDTHINKING, FAST-TO-MARKET SOLUTIONS THAT GIVE CUSTOMERS AN EDGE, CONTACT US

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Ph: +612 8879 4800 or NutritionANZ@adm.com for any enquiries.

Innovating, with you and for you. Global Strength. Local Action. As the world around us changes, so do market trends and consumer demands. We are ready to support you to adapt and accelerate your success. Our bespoke solutions leverage our proprietary research, innovation capabilities, technical ingenuity and portfolio breadth, to deliver the essentials for speed to market.

We bring more than a century of global expertise to Australia and New Zealand. Your Edge. Our Expertise.

Let’s Innovate. NutritionANZ@adm.com

fromthefactoryfloor

PEOPLE COME FIRST

People are the most important asset in any business and ensuring their health and safety at work is paramount.

uilding health and safety into the culture of your business starts with setting the standard for your people and your managers to make your workplace healthy and safe and backing it up with clear expectations that are both practical and realistic. According to Worksafe, healthy and safe work starts with identifying and understanding what your work-related health and safety risks are. It then involves doing what is reasonable and practicable to eliminate those risks. Where the risk cannot be eliminated, it must be minimised so far as is reasonably practicable. Always ask workers for input on identifying health and safety risks, and when choosing solutions. People are more likely to take responsibility and make good choices if they’ve been involved in the conversation. Workers are the eyes and ears of your business. They could suggest practical, cost-effective solutions.

Plan-Do-Check-Act

Following these four steps can help you with managing your work health and safety risks.

Plan: Assess risk and identify control measures. • Identify hazards that could give rise to workrelated health and safety risks. Look at your work activities to identify what could harm the health or endanger the safety of workers and others (eg visitors, bystanders). Also think about your workplace and wider work environment. • Assess work risks to decide which risks to deal with, and in what order. • Think about which risks could cause injury, illness or death to workers or others. • You must eliminate or minimise risks so far as is reasonably practicable. • First consider whether the risk can be eliminated (eg can you remove the source of the harm?). If the risk can’t be eliminated, then it must be minimised so far as is reasonably practicable using control measures. Choose the control measures that effectively eliminate or minimise your risk.

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• Engage with your workers and their representatives when identifying and assessing risk, and when making decisions about the ways to eliminate or minimise the risks. • Seek help from suitably qualified professionals where necessary.

Do:

Implement control measures. • Implement effective control measures that eliminate or minimise risks so far as is reasonably practicable. • Give preference to control measures that protect multiple at-risk workers at the same time. • Personal protective equipment (PPE) should not be the first or only control measure considered.

Check:

Monitor performance of control measures. • Implement appropriate means for workers to report incidents, near misses, or health and safety concerns. • Encourage appropriate reporting. Avoid processes that may encourage under-reporting. • Monitor workplace conditions and worker health so far as is reasonably practicable. Exposure monitoring can be used to find out if workers are potentially being exposed to a hazard at harmful levels. Health monitoring is a way to check if the health of workers is being harmed from exposure to hazards while

carrying out work and aims to detect early signs of ill-health or disease. Monitoring can show you if your control measures are working effectively. • Engage with your workers and their representatives when making decisions about procedures for monitoring.

Act:

Act on lessons learnt. • Regularly review the effectiveness of control measures at scheduled periods. • Review incidents or near misses and talk to your workers to check the control measures are effectively eliminating/minimising work risks. • Use the investigations into incidents and near misses, audits, and the results of monitoring to make sure the control measures in place are continually improved.

Talk Health and Safety from the Start When you are employing a new person, you need to talk about health and safety very early on – even before you hire them. Building health and safety requirements into your selection criteria will help to ensure you only recruit people with good health and safety attitudes. Getting senior managers to talk to new starters about health and safety really helps to drive the message home.

STEPS FOR IMPROVING TRANSPORT SAFETY A cross-sector project between WorkSafe NZ and industry representatives has been established to help improve health and safety outcomes across the Transport, Postal and Warehousing sectors.

orkSafe data shows that in Transport, Postal, and Warehousing in 2019 there were 57 fatal crashes, 170 serious injuries and 521 minor injuries involving trucks. 147 of these vehicle-related injuries required those involved to spend more than one week away from work. “These numbers are concerningly high, and it was clear there was some work needed to be done to try and create solutions to reduce vehicle-related risks,” noted Ruth Cook, WorkSafe Engagement and Implementation Lead. Mackie Research were tasked by WorkSafe to help find

solutions to prevent these high levels of harm and have made 13 recommendations to improve vehicle-related health and safety and actively manage supply chain pressures to minimise vehicle-related risks in the report Managing Vehicle-related Risks From Supply Chain Pressures. “A collaborative approach between WorkSafe and the industry was needed to gain insight into how to improve health and safety outcomes in the transport and logistics chain. “There was also a lack of understanding of which interventions were most likely to improve the health and safety of transport workers. This meant

there was a real benefit to the cross-sector approach so that together we can achieve better health and safety outcomes for workers in these sectors,” Ruth Cook said. The research involved reviews of existing research and initiatives, and intensive engagement with industry stakeholders. It was carried out over 11 months between April 2020 and March 2021 and was designed to build on existing and new programmes of work by industry and New Zealand government agencies. The 13 recommendations to minimise vehicle-related harm across supply chains represent a mix of five broad, enabling

initiatives, with eight targeting specific areas of focus. “We’re hopeful this research contributes to a step change in greater shared responsibility for safety by all the parties influencing the supply chain,” said Nick Leggett, Chief Executive at Road Transport Forum New Zealand. “The research’s findings support our view that typically harm is not the result of individual behaviour but rather the symptom of a system that is not working well.” You can view the report and the recommendations in full at www.worksafe.govt.nz

August 2021

fromthefactoryfloor

NZ Workforce Feeling Protected, as Kiwi Businesses Adopt Proactive Health and Safety Practices On average, 25 percent of businesses do not reopen following a major loss event.

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hese days, it doesn’t take a major catastrophe for a business to shut down. In fact, seemingly minor accidents can cause significant damage to productivity. With increasing customer pressure for fast/overnight delivery, moving stock in a swift yet safe manner is key to a business success. Any accident involving the safety of staff can be the seriously detrimental, as the emotional blow of a personal injury or loss of life for a staff member can in itself be the end of the road for many businesses. Many business owners can be unaware of the numerous risks within their business and the effect these could have on their ability to continue trading. The real costs of a major loss incident are not only the direct loss or damage, but also the time spent dealing with the aftermath – including disruption to work and production schedules With Worksafe reporting only around 1 in 5 workplaces as having a “Mature” health and safety culture, Kiwi businesses are actively seeking 3rd party consultation to ensure compliance and future-proofed processes. Kiwi businesses must be actively seeking ways to strengthen their health and safety processes, even at a micro-improvement scale if they are already running the operation effectively.

Installers and Suppliers Becoming a Necessary Partner Through Planning and Design According to WorkSafe’s 2018-19 Survey, vehicles make up 73% of all workplace accidents. This has led to around 44 deaths from vehicles each year in New Zealand. Lee Cheneler is the Managing Director for 360 Development Ltd who install industrial barrier and safety infrastructure. Cutting his teeth under the pressure of supermarket facility installations, Lee is one of the many installers seeing a fundamental change to the expectations of customers. “We established our reputation within the supermarket space, and this food-grade experience has now transitioned into warehouses and production areas where we are seeing the largest benefits to customers. We are seeing many of the practices of high-safety planning from big corporates being implemented within smaller businesses, as incidents tend to disrupt most in smaller organisations.”

Vehicle safety #1 Concern for New Zealand Businesses

360 Development Ltd has established a stronger-than-usual partnership with supplier Astrolift. As a key supplier of warehouse equipment in New Zealand,

Astrolift also established the expertise and capability of their support team in order to meet project management, custom fabrication and CAD drawing requirements.

Key Brands Are Starting to Lead the Way The industry has noticed that core group businesses in NZ are starting to take a much more proactive-design approach, like Keri Juice, Coke, Pepsi, Bluebird and Asahi, who they have worked with Lee in the past. “It is great to see flagship brands in New Zealand taking a forwardfoot in these areas. It is key that they assemble the best support team to ensure large scale projects can be implemented within the environment they are working in every day,” commented Cheneler. As mentioned above, there is only 1 in 5 businesses with a mature health & safety plan. There are specific business advantages in creating safe workspaces, and Kiwi businesses are actively seeking professional consultation to ensure compliance and future-proofed practices.

New Technology Changing the Game Developed in the UK, A-Safe introduced a new type of flexible vehicle/pedestrian barrier technology in 2015. Distributed in NZ by Astrolift, A-Safe barriers act like a boxing ring rope. Flexible polymer barriers absorb impacts from forklifts and vehicles, then re-form to their original shape. Since then, a number of similar products have entered the market as demand has soared. “This introduction of innovative technology has really elevated the safety level and options available to Kiwi Businesses,” said Scott Blampied, Projects Manager for Astrolift. “While steel barriers are still the most popular choice, but it is great to have an option that requires no repair after impact. It is really encouraging companies to invest in a higher level of personal protection, leveraging on the long-term benefits. Note that not all plastic barriers are not created equal, and there is a lot of misunderstanding around the steel vs flexible barrier argument in New Zealand.”

Installation Does Not Need to Affect Production Lines One key difference for installers is the ability to design, install and test any new vehicle safety system without down time in production. The combination of installation techniques and quality tooling makes it possible to run production as per usual, while installing protective barriers. This even includes food production businesses such as Keri Juice, Coke and Pepsi companies which have large scale daily production requirements. “This takes away a key excuse from companies who identify a need to invest in health & safety, but historically have prioritised production targets over workplace safety,” Cheneler continued. “When we approach a business, typically they presume that upgrades equal downtime for the work area or even the entire production facility. This highlights the importance of consultation with installers and suppliers so the right decisions can be made at the start of the planning process, not when product options are being discussed.”

Expertise is the Most Valued Asset for Customers

With the rise in demand for safe vehicle and pedestrian workspaces, a key demand from customers is to have the added value of expertise and support, through each stage of the process. “Astrolift and ourselves have joined forces in this regard, so you gain both the installer and suppliers working together with the customer, well before the first bolt is tightened,” said Cheneler. “Astrolift also has secured distribution rights for the original flexible traffic barrier system A-SAFE. The fact that they could provide flexible barriers, steel barriers AND provide planning, design and fabrication services gives us both a truly unmatched proposition.” Cheneler noted that this combination of knowledge and product range has allowed for a transition into larger-scale builds. “This relationship has brought around a key area of advantage for us, which is installing systems

in production houses, without shutdown or delay. We have a unique process and sourcing the latest equipment and techniques, which allow us to work to a 99.7% dust-free contamination rate. Businesses want to provide safer work environments but are often hesitant to bear the cost of production shut down.”

First Steps to an effective Vehicle Safety Project:

Good Housekeeping Plans Keeping workplaces tidy is vital to reducing everyday risk. Having a solid housekeeping plan (and regularly testing/practicing) may save your business from a major loss or stoppage in production. General Maintenance Plan It is important to understand that plans and processes for any business will relate directly to the type of business. This

typically includes all machinery and equipment. A robust general maintenance plan should also include the building, and surrounding areas. Ensure that walkways and traffic areas are clearly marked and signposted. Avoid as many areas of cross-traffic as possible and keep traffic ways uncluttered to keep a clear view. Develop, Implement and Active Maintenance Developing a plan is the obvious first step, but implementing it effectively is essential. Appointing a person who will ensure that a business continuity plan is created, developed, tested and maintained is your best approach to this business-critical activity. 360 Development and Astrolift encourage you to start your health and safety evaluation by engaging in a site evaluation with an independent expert. August 2021

I 11

fromthefactoryfloor

HRS Heat Exchangers Acquired by Exchanger Industries Limited Exchanger Industries Limited (EIL), the Canadian market leader and globally recognised designer and manufacturer of heat transfer products for the energy, petrochemical, industrial and clean power generation sectors, has acquired HRS Heat Exchangers Ltd (HRS).

HRS

is a specialist global supplier of heat exchangers and custom process systems across the environmental, food, beverage, chemical and pharmaceutical sectors. The acquisition by EIL creates new opportunities by combining HRS’s capabilities and market sectors with EIL’s accelerating expansion into power generation, Liquified Natural Gas (LNG), renewable energy, power storage and biofuels applications. The combined business is positioned to create market growth by providing its customers with environmentally sustainable heat

exchange solutions. The seasoned HRS manage-ment team will be retained by EIL and will play a critical role in executing plans for robust international expansion afforded by the strategic combination of two distinct, yet complementary industry leaders. “For decades, we’ve worked hard on behalf of our customers in Canada, the U.S. and 25 countries worldwide, consistently providing them with mission-critical, innovative solutions in some of the most demanding environments,” commented Mark el Baroudi, CEO of EIL. “The HRS acquisition will provide numerous benefits to our customers including a broader capability to provide heat transfer solutions to environmentally sustainable projects in the biogas and wastewater treatment sectors,

MARK EL BAROUDI CEO of EIL

STEVEN PITHER Founder and CEO of HRS

in addition to EIL’s existing projects in clean power generation, Liquified Natural Gas (LNG), emissions-free power storage and biofuels applications.” To deliver these projects competitively, the acquisition provides EIL immediate access to a cost- effective global footprint with scalable hubs in both India and Spain, and a combined portfolio

of anti- fouling technologies that enhances differentiation and acts as a unique platform to create value for customers. Additionally, el Baroudi stated that the acquisition of HRS Heat Exchangers provides EIL an extraordinary opportunity to expand their exposure to an impressive international customer base across rapidly growing

geographic market positions in the U.S., U.K., Spain, Mexico, India, the Middle East, Malaysia, Australia and New Zealand. As evidence of this opportunity, HRS was ranked number 161 in U.K.’s prestigious Sunday Times HSBC international top league table that tracks the international growth of U.K. based companies. “We’re thrilled to join the EIL family and continue our journey to building a highly respected global supplier of heat transfer products,” expressed Steven Pither, founder and CEO of HRS. “Leveraging EIL’s expertise in designing innovative heat transfer systems, and their established track record in creating streamlined, highly efficient business processes will allow us to enhance our product offering and effectively scale our Spanish and Indian manufacturing operations; delivering timely, cost effective

solutions to our customer base around the world. We are confident that this will drive growth to the next level.” “Our combined manufacturing capability and leading-edge product technologies will strengthen our value proposition and increase market penetration internationally,” continued el Baroudi. “In short, this acquisition combines the capabilities of both parties to enhance an already differentiated market position. It creates better outcomes for everyone we serve.” For more information, visit www.hrs-heatexchangers.com

MANAGING ENERGY EFFICIENTLY

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August 2021

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honey feature

NEW ZEALAND HONEY:

All the buzz

New Zealand honeys are as wonderfully diverse and unique as the native trees and flowers they are made from. Aotearoa’s hard-working honeybees forage amongst the flowers of kāmahi, mānuka, pōhutukawa, rewarewa and rātā to produce high-quality, monofloral honeys with distinctive flavour profiles. Not only do flavours differ across honey types, but there are also regional varieties caused by differences in climate, soil types and the natural diversity of floral types across New Zealand.

oney is a wonderfully versatile food, equally at home in sweet treats and BBQ marinades, drizzled over roast vegetables, or spread on toast. It can be sold in liquid form or creamed and comes in a wide array of golden tones. Generally, the paler the honey, the milder the flavour profile. Honey can be monofloral – predominantly made from one type of nectar, or multifloral – made from a variety of nectar sources.

Kiwi Honey Exports Continue to Grow For the first time, in the year to December 2020, New Zealand exported just over $500 million worth of honey.

While New Zealand honey exports have been growing over the last decade, there was a significant surge in exports in 2020. Exports grew by almost $160 million, or 46 percent, in the space of a single year. Export honey prices for the year to December 2020 were $40 a kg, this was well above the $15 a kg received in the year to December 2010. But export prices are slightly down on the $41 a kg received in the year to December 2019. This means that the surge in overall export value came from a large increase in export volumes. Exploring Statistics New Zealand’s export commodity data further shows that, for the year to December 2020, the largest export item/commodity in terms of value was monofloral Mānuka honey in retail packs which earned $303 million from 5.1 million kgs. This was followed by multifloral Mānuka honey in retail packs which earned $80 million from 2.4 million kgs of honey. Lastly the third largest export item was monofloral Mānuka honey extracted in bulk which earned $41 million from 1.2 million kgs of exports. China was New Zealand’s largest market for Mānuka honey in terms of export value, with exports in the year to December 2020 worth $85.8 million. The value of our Mānuka honey exports to China

doubled in the 18 months since the year to June 2019. Our second largest market was the USA which saw honey exports grow from $48 million in the year to June 2019 to $68 million in the year to December 2020. Following this was Japan and the United Kingdom with $62 million in the year to December 2020, and Australia with $32 million in Mānuka honey exports. Of these five markets export markets, Japan had seen the fastest growth, with export values growing by 137 percent between the year ending June 2019 and the year ending December 2020. In addition to these five markets, only in Australia can you see a decline in export values, shrinking

from $49 million in the year to June 2019. Potentially this decline was due to the growth in other export markets were New Zealand Mānuka honey has been able to attract higher prices. Given the growth in export volumes of Mānuka honey, and the continued high price this product attracts overseas, we can expect to see further growth in New Zealand honey exports. As part of this growth in exports, the Ministry for Primary Industries has been reporting increased numbers of registered hives and beekeepers, as more beekeepers chase the high prices of both monofloral and multifloral Mānuka honey.

August 2021

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honey feature

THE BUZZ ACROSS THE DITCH – Looking at the Australian Honey Market

Australian honey consumers are increasingly reaching for premium honey products that have health and wellness benefits, a New Zealand Trade and Enterprise (NZTE) research report shows.

oney is one of New Zealand’s most recognisable exports, renowned for its purity, ethical sourcing, and provenance, so New Zealand honey companies are ideally positioned to compete strongly in Australia on these premium benefits. At the same time, Australian retailers have been rationalising honey ranges to focus on unique benefits. As a result, New Zealand honey brands thinking about entering Australia should be very clear on how they can appeal to their target consumers, how they will drive incremental category sales for the retailer and build brand awareness in a crowded market. The NZTE Australia Honey Report highlights the current state of the Australian market and relevant trends that exporters can tap into.

Key insights • From 2020-2025, the market size by value is projected to grow annually at a compound rate (CAGR) of 1.71 percent. The market size by volume is estimated to drop at a rate of -0.34 percent. • New Zealand has the highest value per tonne of honey exports to Australia. In 2015, New Zealand exported 1443 tonnes of honey to Australia. This rose to

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2994 tonnes by 2019 at a value of A$40.12 million. • Capilano remains a dominant player in the honey market with a 57.5 percent market share, but its value and volume figures have been dropping over the past three years. • In the grocery retail channel, value exceeded volume growth in 2020. Both value and volume increased for honey spreads within grocery chains. • Out of 72 new product launches in the honey segment, 20 were mānuka honey products, 14 of which were made in New Zealand and six in Australia, according to the Mintel Global New Products Database. • Pharmacies are an important channel for high-value honey where it typically demands a higher RRP price point and is positioned for its health benefit and functional properties.

Market size and growth • The market size by value is expected to grow from A$173 million in 2020 to A$189 million by 2025. • The market size by volume will decrease from 11,800 tonnes in 2020 to 11,600 tonnes in 2025. Australian production of honey decreased from 12,881 tonnes in

2015 to 10,695 tonnes in 2019. • In 2019, the USA was the largest export market for Australian honey, with 18.9 percent exported to the US. This is closely followed by China at 16.6 percent. • In 2019, 62.5 percent of Australia’s honey imports came from China (2,994 tonnes), and 23 percent (1105 tonnes) from New Zealand. • Based on the value per tonne, higher valued honey is imported from New Zealand. This reflects the volume of New Zealand mānuka honey being exported to Australia. • In terms of imported value in 2019, New Zealand exported A$40.123 million worth of honey to Australia, A$8.7 million worth came from China, with Argentina, Brazil and Malaysia supplying A$1.74 million worth combined. Australian pharmacies are a key channel for high-value honey where it is positioned for its health benefits and functional properties. Honey spreads sold through pharmacies typically demand a higher RRP price point and mānuka honey from New Zealand commands continues to fetch a higher price tag. You can download and read the full report on the NZTE website.

honey feature

TAKING AOTEAROA’S Honeys to the World So much more than mānuka – that’s the message of The New Zealand Honey Story, a set of marketing tools developed by Apiculture New Zealand and government agencies to promote unique Kiwi honeys to the world.

ew Zealand is home to some truly special honeys, with flavours specific to our landscape and environment. Our native New Zealand trees produce a wide range of delicious and new tastes that many of the world’s consumers have yet to experience. The New Zealand Honey Story was created to lift the profile of these honeys, with the hopes of bringing rewarewa, rātā, kāmahi, tāwari, pōhutukawa and kānuka honeys to foodies around the world. “New Zealand honey producers have a great story to tell, and that story is much broader than mānuka,” said Apiculture New Zealand CEO Karin Kos. “We wanted to ensure that the resources created as part of the New Zealand Honey Story highlighted to international consumers the range and quality of all New Zealand honeys.” The resources were developed by Apiculture New Zealand in conjunction with the New Zealand Story Group, supported by a range of government agencies

including New Zealand Trade and Enterprise and Tourism New Zealand. Developed over several months, with input from all sectors of the apiculture industry, the New Zealand Honey Story captures the essence of what makes our honey stand out on the world stage. It celebrates the diverse and outstanding natural environment that is home to our honeys, the passion and integrity of our beekeepers in caring for bees and producing premium honey, the innovation of our industry and the exceptional honeys themselves. The New Zealand Honey Story is told through a compelling short video that promotes the distinctive attributes of all New Zealand honeys, from multifloral to native monoflorals and mānuka, to international buyers and consumers. The video has been subtitled in German, Japanese and simplified Chinese to make it accessible to a wider audience. A range of additional marketing assets have also been produced for honey producers to use in promoting their products. These

include royalty free images, B-roll (supplemental) video footage, infographics, an industry presentation, a key messages document, and a how-to guide which outlines how to make the best use of these tools. These resources are freely available to all honey producers to download from the New Zealand Story Group website and use as part of their own sales and marketing efforts. These can be found here: https://toolkit.nzstory. govt.nz/ Kos explained that the New Zealand Honey Story resources are intended to be the “first chapter” in a company’s individual brand story. “The New Zealand Honey Sector Story sets the scene. It’s part of the overall New Zealand Story that lays out what makes our country special, and in particular what makes our honeys uniquely appealing to international consumers. This can then be followed up with your own brand story.”

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honey feature

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NEW ZEALAND’S TOP HONEYS AWARDED AT APINZ CONFERENCE The country’s top honey producers were named recently at the National Honey Competition held as part of Apiculture New Zealand’s annual conference.

Above left: Honey judge Claudine McCormick checks honey clarity at the Apiculture NZ National Honey Competition. Left: Judges at the Apiculture NZ National Honey Competition, Alessandro Tarentini, Claudine McCormick and Maureen Conquer, examine the entries. Above right: Chief honey judge Maureen Conquer with Supreme National Honey Competition winner Jarved Allan of 100% Pure New Zealand Honey and Sponsor Kevin Powell of Kiwi Labels.

he competition attracted 155 entries from around the country, a third more entries than the last event two years ago. ApiNZ chief executive Karin Kos attributed this to a growing appreciation of the marketing value of the awards. “People understand that this is a mark of quality which will give their product an edge in the marketplace. It was highly competitive with our judges sampling honeys for over a day and a half to find the best in each category and the overall winner.” The 2021 Supreme Award winner was Jarved Allan of 100% Pure New Zealand Honey based in Timaru. Allan received four gold medals and four silver medals for a variety of honey products. The runner-up was Rotoruabased, non-commercial beekeeper Kim Poynter who received three gold medals, one silver and a bronze. In third place were Jody and Ralph Mitchell of Kaimai Range Honey from Tauranga, who received one gold, two silvers and a bronze medal. Led by international honey judge Maureen Conquer, the judging jury

tasted honeys across a number of categories, including liquid or clear honey, creamed honey, monofloral mānuka honey, honeycomb, honey beverages, innovative honey products and honey-based food products. The competition also includes a section for other products from the hive, such as pollen and propolis, and a product packaging section. Conquer said the competition was a wonderful showcase for New Zealand’s hard-working bees and honey producers. “I firmly believe that New Zealand produces some of the very finest honeys in the world, and we should be proud of that. This competition is a chance to pat people on the back for their successes.” Over the course of the competition, the judges got to taste their way around the country. “Many people don’t realise that, like wine, honey has terroir. You can taste the region and its floral sources in the honey.” To ensure that there’s no regional bias when judging, the judging jury includes experts from across New Zealand. “We judge to an internationally recognised scale of points, so we

are looking for colour, consistency, aroma, mouthfeel, taste, after taste as well as that something special that makes the honey stand out,” Conquer explained. The judging room was kept to 22 degrees Celsius to keep the honey warm, and all entries were blind tasted. Gold medals are awarded in each category, and the Supreme Award is given to the entrant with the highest score (based on their top three results). Also honoured at the National Honey Awards was Chatham Islands’ Go Wild Apiaries, who won gold in the Commercial Food category for their freeze-dried honey product and Egmont Honey, which received the gold medal in the Honey Beverage category for their limited-edition seasonal gin, a collaboration with Juno gin. Mānuka Health won the packaging award for their Pinnacle Harvest manuka honey presented in a handcrafted gift box with a rosegold plated dipping spoon. The full list of winners can be viewed at www.apinz.org.nz/apinz-nationalhoney-competition-winners-2021

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honey feature

Happy Hives at

BEES UP TOP Auckland-based Bees Up Top aims to increase New Zealand’s bee population by supplying healthy, happy hives to urban areas and educating future generations on the importance of keeping these little workers around.

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‘‘B

ees Up Top came to be when I realised that bees were being exterminated as pests,” explained beekeeper and cofounder, Jess Baker. “One-third of the food we eat is pollinated by bees. They are already under a lot of stress from pesticides, disease and planting of monocultures, so I felt compelled to do something to stop our pollinators from being exterminated.” Bees Up Top rescues bees for free. The team is in touch with exterminators all over Auckland who call them instead of poisoning the bees, if a swarm lands in your back yard or makes a home in the wall of your house, Bees Up Top will rescue it for free too. “We re-home the bees to the rooftops of Auckland city because cities are a safe haven for bees due to less competition for food and no crops being sprayed with pesticides. It is the perfect way to raise awareness about the extinction of bees, plus the bees get the best views in town!” Did you know that a bee will fly 5km to find food? Auckland city is full of food for bees because of all the parks, gardens and residents’ balconies and backyards that are in bloom all year round. The honey that Bees Up Top sells comes from pockets all over Auckland. Each has a distinctive flavour, smell and texture depending on where the bees forage nectar from. For example, the Coatesville honey is woody and almost caramellike because the bees forage in the surrounding farmlands and native bush. Whereas the Parnell honey has a lighter, more floral note with hints of blossom because the bees forage in the Parnell Rose Gardens. The Lavender nectar is collected from the hives at Lavender Hill Farm. “When you open these hives, waves of the Lavender scent drift out of the hive and take over the smell of the smoker - it’s delicious! There are no processes between it coming out of the hive and going into the jar. That means all the goodness is left in the honey instead of being pasteurised, especially the pollen that is so good for health.” Bees Up Top continues to put bees on new rooftops and backyards. One of their more recent homes resides on top of the air bridge at Commercial Bay. For more information, visit www.beesuptop.co.nz

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honey packaging

Keep it local with

KIWI HONEY LABELS

Kiwi Labels is a key supplier for labels within the New Zealand honey market, producing custom honey labels for small boutique clients through to large international brands. Their relationships and knowledge gained over many years, with several Aotearoa honey brands, has given them an appreciation of the very distinct needs and requirements of honey labels for both the local and international market.

s annual attendees and sponsors of the Apiculture New Zealand conference, Kiwi Labels keeps up to date with the challenges that apiarists face, and they are focused on providing innovative solutions and improvements to help with these challenges. Their team works with you to create customisable label shapes and sizes to suit the often-unconventional shapes of honey jars and containers, with specific label materials and adhesives that have been proven for the honey industry. The size of honey jars vs the amount of information required on honey labels can be resolved with a KiwiECL. This is an extended content label that provides additional space for information in multiple languages or extra content for added value for your customers, increasing your brand awareness and customer engagement. Under their KiwiCycle umbrella, Kiwi Labels offers several environmental label and adhesive solutions that can help you achieve your sustainability goals – from PEFC and FSC® certified to compostable and bio-degradable label materials and adhesives. They

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are committed to playing their part in creating a more sustainable future for packaging. KiwiSecure provides fast, simple print solutions for brand protection and product identification. Kiwi Labels specialises in overt and covert security options – encrypted QR codes, variable data, serialisation and anti-counterfeit coatings and embellishments. Most recently at the 2021 ApiNZ Conference, they launched their Farm to Fork (FTF) feature. This innovative feature adds a layer of security and authenticity to brands and products. The KiwiSecure FTF seal can be printed directly onto labels, or it can be used as a separate tamper evident label and included in the FTF seal is the ‘Follow my Story’ feature through which the brand owner can invite consumers to interact with their label and follow the story of their product from development right through to manufacture/origin. This feature is an interactive way to engage the consumer and implement an additional element of brand authentication. Well versed in the specialist needs of the honey market, Kiwi Labels provides a wide range of foil techniques and colours, holographic finishes, embossing, true Highbuild and specialty coatings – all perfected to complement your label design and make your labels stand out. For more information about Kiwi Labels’ products, contact info@kiwilabels.co.nz or visit www.kiwilabels.co.nz

FOLLOW MY STORY.

KIWISECURE FARM TO FORK Our KiwiSecure Farm to Fork Seal and ‘Follow my Story’ feature adds a layer of security and authenticity to your brand and product by inviting consumers to interact with your label. This feature can be added to your label or produced individually as tamper evident labels. We have combined a customisable foil feature and the KiwiSecure security block together, making it more of a challenge to counterfeit your labels or product.

Increase your brand security by adding additional covert security features available from Kiwi Labels and meet your sustainability goals with our range of KiwiCycle solutions. To find out more about KiwiSecure Farm to Fork, visit www.kiwisecure.nz and enter the FTF Seal #: 8241Ks

Licence Number: 805398

www.kiwilabels.co.nz

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honey ingredient

MEAD THE MAKERS OF THE WORLD’S OLDEST BEVERAGE

Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. While not hugely well known in New Zealand, mead was produced in ancient times throughout Europe, Africa and Asia and has played an important role in the mythology of some peoples. In Norse mythology, for example, the Mead of Poetry was crafted from the blood of the wise being Kvasir and turned the drinker into a poet or scholar.

ugust 7th was International Mead Day and this year, the date was celebrated with an international Zoom event hosted by Cerana Meads, an India-based mead brand. To showcase the versatility of this beverage, encourage innovation, and connect with mead manufacturers from around the world Cerana’s Co-founders, Dr. Yoginee and Dr. Ashwini created Global Hive, an online meeting of minds to discuss all things mead. Local Kiwi mead producers, Borage & Bee were a part of the international gathering. In 2018 Chanelle O’Sullivan stumbled upon an article about mead while on holiday and immediately saw the huge potential it had. Especially here in New Zealand with our clean, extensive ranges of honey and complimentary ingredients. Trying her hand at the ancient art of mead brewing resulted in some not-so-delectable beverages. It was time to seek assistance, so she enlisted the aid of super-brewer Sam White and the pair of them jumped into the world of Borage & Bee mead with both feet. “I reached out to Yoginee from Cerana Meads in India months ago, as I came across their business in an article online and was excited to see other women developing mead around the world,” explained O’Sullivan. “We chatted a few times via Instagram and she asked a little while later if I would be interested in being a part of The Global Hive! I said yes, absolutely as the mead industry is still small in New Zealand but growing internationally.” Six meaderies from around the globe took part in the conversation. O’Sullivan noted that it was interesting to see how Cerana and Moonshine Meaderies from India and Wicked Way Meadery in Japan had, and still have, challenges around regulation and what mead is and how it is determined legally. The event was also a great source of inspiration. “The flavour combinations coming out of India

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Cerana Meads Co-founders, Dr. Yoginee and Dr. Ashwini

are incredibly inspiring and inventive so I can’t wait to bring out some fun new brews soon!” Expressed O’Sullivan “I also noticed, as did others tuning in, that New Zealand is still quite far behind when it comes to mead despite our manuka honey fame, so we have lots of potential as an industry to grow and excel.” So, what does the future of mead look like? According to O’Sullivan, it’s exciting. “Around the world, mead is a growing category and New Zealand, to me, we look to have the best advantage on a global stage given our reputation around honey - and the cleanliness of Aotearoa’s water,” she continued. “I think that many other beverage brands worldwide are pulling the wool over people’s eyes with what they contain, and how it is made, so I’m proud to stand by a brand and method that requires to additives or unnatural ingredients. Given that it’s the world’s oldest beverage we know it can be done with little artificial intervention and that’s where my values lie.” Environmentally, mead is a kinder beverage, as O’Sullivan pointed out. “We don’t require an overuse of water, we use cans for a lighter carbon footprint, and we are working hard behind the scenes to ensure we are giving back to the bees that work so hard for us,” she concluded. “Adding value to the honey and seconds fruit sector is a passion of mine and being able to wrap regional New Zealand up in a global brand means a lot.” Chanelle O’Sullivan

AIR. We can’t see it. It’s easy to forget about but it’s everywhere and it’s one of the greatest pathogen carriers. That’s why your HVAC system is the most important part of your factory to keep hygienic. This requires more than a filter change-out or standard maintenance. HVAC systems have many potential pathogen breeding grounds (including heat exchange coils) and pathogens love getting out and about in the air.

Our total air-care package focuses on the hygiene of your entire ventilation system, from the air intake to the air supply grilles in the factory. Our world-class technologies and trained service technicians ensure the air in your factory is pathogen-free. To find out more, visit www.prescoenvironmental.co.nz or to book a free consultation to discuss your pathogen hotspots and how to best manage them, call us on 0800 PRESCO (773726).

honey ingredient

FERMENTED HONEY

A Key Ingredient for 2021 Each year, Datassential researches the food industry for flavour and ingredient trends, fermented honey has been named as one of the key ingredients for 2021.

ost people think of beer when talking about fermentation, but fermented honey, which has a high moisture content and is made in a warm temperature environment, can be used successfully in baking and food recipes as well. Tangy and sweet, It carries the trademark fermentation flavour profile, but backs it up with a subtle sweetness that can be used to provide complex flavour to a formula. Honey ferment, also known as bakers honey, has a higher moisture content than most honeys. This allows the natural yeasts and enzymes, present thanks to hard-working honeybees, to begin the fermentation process. Moisture content and warm temperatures help kick-start fermentation. Raw honey is the purest form of natural honey as it has not been heated or treated from the hive to the jar. You want to use raw honey when preparing honey ferments because it features naturally occurring yeast and enzymes. Fermenting honey naturally increases those benefits.

Benefits of Creating Fermented Honey • If you’re keen to try fermentation for the first time it’s best to start with an easy recipe. Honey ferments are the easiest fermentation recipes you’ll find. • It’s known to have healthy medicinal properties that are anti-bacterial, anti-viral and boost the immune system. Many consumers enjoy honey fermented products during cold and flu season. • The enzymes in a honey ferment can also help digest foods consumed with honey. • Honey fermented products have a distinct taste and smell, ideal for preparing lemonade, smoothies or drizzled over yogurt parfaits. • Honey ferments are rich in beneficial bacteria, which have been proven to encourage healthy gut flora, fitting neatly into the surging trend of better-for-you, functional ingredients.

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honey headlines

The Great Glyphosate Debate

At the beginning of the year, Japan warned it would stop importing New Zealand honey if it continued to find the weed killer glyphosate. Last year, New Zealand’s global honey exports totalled $490 million with almost $68m of that sent to Japan. Click here to read more

Fake Honey Tops Food Fraud

In a recent crackdown led by Europol and Interpol, rampant cases of food and beverage fraud have been uncovered across several EU markets. Fake honey made with corn syrup and sugar alterations accounted for a significant volume of confiscated goods. Click here to read more

Kiwi Honey in a Sticky Spot The future focus of the industry is finding markets for what is seen as a glut of honey, according to Apiculture NZ. Chair Bruce Wills noted that the industry’s recent three-day conference was a mixture of positive news and challenges, but it was honey exports that took centre stage. Click here to read more

Wildfires Ravage World-Famous Pine Honey Production The wildfires ravaging Turkey’s southern and western coastal regions have caused great damage to agricultural fields, farms and Click here to read more

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apiaries, leaving the world-famous pine honey production at risk in the southern province of Muğla. The founder of “Bee & You” beekeeping

organisation and one of Turkey’s leading beekeeping experts said an estimated 5,000 beehives in the region burned to ashes.

Trademark Battle for Mānuka Honey When a legal dispute about New Zealand’s attempt to trademark the name is heard later this month, it could be the Oxford Dictionary that defines the future for

Australian producers in the billiondollar mānuka honey industry. The New Zealand Mānuka Honey Appellation Society has lodged a trademark request in

several regions around the world, claiming mānuka is a Maori name inextricably tied to New Zealand, like the term champagne is to a region in France.

Click here to read more

Local Organic Producer Stung by Glyphosate Crackdown

The Best Tasting Honey in the World

Rewarewa Honey produced by Manawa Honey NZ won the Grand First Prize of the 10th Black Jar International Honey Tasting Contest and so is currently the “Best Tasting Honey in the World.” The contest is run by the Centre of Honeybee Research in Asheville, USA and is based on taste to highlight the diversity of flavours from the different floral sources and terroir around the world.

A small, award-winning organic honey producer in the far North, has taken a financial and reputational hit from Japan’s crackdown on glyphosate levels in New Zealand honey. Mills Farm’s mānuka honey was rejected by Japan, along with honey from three other producers, after more stringent testing was introduced in January for traces of the weed killer glyphosate. Click here to read more

Click here to read more

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Lucy Yang PharmaNZ

The Future of Food Technology Recently winning the 2021 Young Technologist Award, Lucy Yang is a food technologist originally from China whose fascination for this branch of science was cultivated at university.

ang came to New Zealand from Kunming, China, in 2015 after completing her Bachelor’s in Applied Chemistry. As an exchange student in the United States during her third year of university, she was exposed to and amazed by how much science was involved in creating even the simplest food product. “So, I decided that I should become a food technologist rather than a chemical engineer,” explained Yang. From there, she completed a Post-Graduate Diploma in Food Science and a Master’s in Food Technology before joining the

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team at PharmaNZ. PharmaNZ is a GMP-certified leading contract pharmaceutical manufacturer. It manufactures hard shell capsules, tablets, and powder blends. The company works with clients on new product development, formulation support, regulatory services, design concept and branding, and export consultancy advice. “My role is mainly on new product development and formulation support,” Yang said. “I develop a formula from the initial brief through to a completed product. I also check formulas and characteristics of powders to make sure there is a

smooth transition from lab to the manufacturing site.” To date, she has completed 44 powdered beverage projects and 73 hard shell capsule fill trials and formula adjustment projects. Yang has been a New Zealand Institute of Food Science and Technology (NZIFST) member since she was a student. The Institute is a community of professionals providing trusted and independent leadership in food science and technology and its aim is to be the New Zealand society for food industry professionals, benefiting members and humanity through the development and promotion of technical proficiency, ethical practices, and communication. NZIFST offers a number of awards, prizes, scholarships, fellowships and other honours to its Members, and to companies and organisations in the New Zealand food industry. The NZIFST Young Technologist Award recognises a young food technologist, scientist, or engineer (aged 30 years or under) for their endeavour or achievement,

and leadership potential, in the food industry. Every year Yang would see young technologists or food engineers win, and their achievements inspired her. “After joining PharmaNZ and having some recognised achievements, I started thinking about this award,” Yang said. “My manager and my previous supervisor at Massey university nominated me. I’m really grateful and excited, I couldn’t have achieved this without the support from the people around me. I’m also very excited because people will have confidence in my work despite my young face, and this will present future opportunities.” Yang spends time volunteering to inspire future scientists by showing them what a day as a food technologist would look like and what they can do for the community.

“I shared how to make an effervescent powdered beverage using healthy but challenging ingredients for year 9 and 10 students. Some students told me they wanted to do my job in the future and asked how they could become a food technologist,” Yang shared. “That was really rewarding.” Believing that young people are the future of society and the science industries, Yang recognises the importance of supporting them to know more about the industry and enabling them to be capable of doing things in the industry to maintain the sector’s vitality. “For myself, when I look at a younger one, I think about the mentorship I received. Being able to pass on what I have received is a great joy to me.” There are exciting innovations

“I develop a formula from the initial brief through to a completed product. I also check formulas and characteristics of powders to make sure there is a smooth transition from lab to the manufacturing site.” in the works regarding food and ingredient innovation, including into future ingredients. “For example, gold kiwifruit powder is proven to support healthy gut bacteria, and boysenberries have been proven to help repair damaged lung tissue and to reduce inflammation and mucus production,” noted Yang, adding that she sees New Zealand

as a leader in food technology and science, especially in the dairy sector. “I think New Zealand is doing very well in terms of food innovation, food quality and safety, and food export.”

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sustainability

On a Mission to Get Communities Composting Starting out as two separate projects that came together in 2015, Kaicycle is an urban farming and community-scale composting initiative.

ince its beginning, Kaicycle has aimed to divert local food scraps from landfill to build soils and grow nutrient-dense food, increasing the resilience of urban ecosystem and communities. “We also aim to serve the community by improving awareness around soil health, regenerative composting and growing practices, and food waste reduction,” said Kate Walmsley, composting coordination, and strategy. Over the years, Kaicycle has been experimenting, learning, growing, and collaborating to develop financially sustainable and scalable models of high-quality urban composting, and

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nutrient-dense veggie production. “This learning and innovation has accelerated since mid-2019, when Kaicycle and other community growers and composters around Aotearoa came together to form the Urban Farmers’ Alliance.” Kaicycle now serves 140 customers and has another 70 drop-off composting subscribers, diverting 41+ tonnes from landfill each year, and pumping 15+ tonnes of nutritious living compost into local food growing projects. After several tricky seasons, Newtown’s small urban farm now has a community-supported agriculture scheme (CSA), which provides 20

local households with weekly veggies year-round. “The space has become a busy community hub where locals reconnect with the land and gain useful skills by getting their hands in the soil,” noted Walmsley. Through the CSA schemes, Kaicycle hopes to reconnect urban communities with their food production, to serve as a reminder that it doesn’t simply come from a packet in the supermarket. “Having fresh food grown in the city raises awareness about the dedication, hard work, challenges and opportunities that goes into producing nutritious food that improves rather than harms the environment.” The CSA model allows producers and consumers to share the risks of farming and it strengthens the sense of community. “It builds trust because consumers can walk onto the farm and see everything that goes into growing their food,” Walmsley continued. “Our goal is to fund all of the living wages of our farm managers,” Kate continued, “through revenue from our CSA scheme. We are looking at expanding our CSA offerings to include seedling packs.” Kaicycle’s farm managers manage both the urban farming and social work and Walmsley noted that having paid farm managers onsite three days a week creates a lot of positive impact for the community. “We see a lot of visitors and volunteers who learn alongside our farmers.” Through the Urban Farmers’ Alliance, Kaicycle connects and collaborates with other urban growers and composters around the country. This network enables shared learning and innovation, which boosts the collective impact and success of the movement and emerging sector of urban farming. “Our journey to date has only been possible thanks to the continued support of our community.” Click here to continue reading Kaicycle’s Story Online.

THE KIWI BEER BRAND THAT’S DEFINING TOMORROW

Following its carbonzero certification announcement in November last year, one of New Zealand’s most popular beer brands has now rolled out new packaging for the full Steinlager range showcasing the carbon zero achievement of Aotearoa’s finest with carbon zero features on the underside of the bottle caps and Toitū shown on the bottle label and cardboard packaging.

teinlager is committed to taking action against climate change and was excited to become the country’s first large scale beer brand to be Toitū carbonzero certified. To reach this significant milestone, every step in Steinlager’s product life cycle saw emissions reduced or offset, from growing the hops and barley, making the beer at the brewery, to bottles, caps, packaging and transport, right down to the length of time the beer will spend in the consumer’s fridge. The iconic Kiwi beer, owned by Lion, represents almost 10 per cent of the total New Zealand beer market, with Lion investing in Steinlager’s certification after successfully undertaking this process in 2019 with their sustainable beer brand, The Fermentist. “The decision to go carbon zero for Steinlager aligned with our broader sustainability strategy and was a multi-stakeholder process. Lion has a Science Based Target to reduce carbon emissions by 55 percent by 2030 (from an FY19 baseline) aligned with limiting global warming to under 1.5°C,”

explained Simone Resentreter, external relations manager at Lion. “It was always Lion’s intention to scale up learnings from going carbon zero with a smaller brewery to one of our blockbuster brands and we know that consumers are concerned about the environmental impact of products they buy and want action on climate change.” The Steinlager brand, sustainability and supply chain teams worked closely together throughout the process and from project inception to carbon zero certification it took around 10 months or so. The first step was meeting with Toitū to understand the process and agree on a plan. The process was extremely thorough and involved collecting and verifying data across the entire product lifecycle of the Steinlager range (from the hops and barley, the brewery, bottles and caps, packaging, and transport), followed by an independent audit and finally certification. The certification process is key and involved developing a specific Emissions Reduction Plan with targets on a 5-year cycle and then purchasing offsets to balance out Steinlager’s carbon footprint to ‘net zero’. “Our offsetting projects include protecting 738 hectares of Māori owned native rainforest In Fiordland and a Wind farm in Chitradurga, India.” Carbon offsetting is the last lever to be pulled, however, after working with suppliers and customers to drive down carbon emissions as much as possible. “Taking action on climate change is a core part of our sustainability strategy at Lion,” noted Kat McDonald, Lion Sustainability Manager. “We’re always looking at ways to reduce carbon emissions and will continue to in the future.”

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growingnz

AWARDING EXCELLENCE AT THE 2021 HORTICULTURE CONFERENCE

Mike Chapman, until recently Chief Executive of Horticulture New Zealand, has been awarded the Bledisloe Cup for significant services to horticulture for more than 20 years at the 2021 Horticulture Conference.

ortNZ President, Barry O’Neil noted that Mike’s advocacy for the horticultural industry has been untiring, forceful, and balanced. “Mike always acts with the aim of achieving the best outcomes for growers and orchardists, and indeed, the New Zealand economy and health of its people through access to nutritious, locally grown food,” said O’Neil. “Mike has firmly stood for growers on key issues such as protecting elite soils, ensuring growers maintain their social license to grow and, hand in hand with that, ensuring growers remain economically viable in a fastchanging environment.” Mike’s career in the horticulture industry has spanned more than 20 years. Swapping his legalfocused work for kiwifruit, Mike took up the role of Kiwifruit New Zealand Chief Executive in 2002 and then in 2005, he became New Zealand Kiwifruit Growers Incorporated Chief Executive. Ten years later in 2015, Mike picked up the reigns as Horticulture New Zealand Chief Executive, a position he held until June this year. But after stepping down, Mike has continued to work on the Recognised Seasonal Employer (RSE) scheme and was instrumental in the Government’s decision in early August to permit RSE workers from Samoa, Tonga

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and Vanuatu, to enter New Zealand without the need for managed isolation. The Bledisloe Cup for horticulture was first presented in 1931 by the then GovernorGeneral Lord Bledisloe, for a competition between orchardists for the best exhibit of New Zealand apples at the Imperial Fruit Show. It is one of several cups Lord Bledisloe presented to New Zealand and is similar to rugby’s Bledisloe Cup, which was also donated in 1931. Others awarded at the Horticulture Conference included Emma and Jay Clarke of Woodhaven Gardens in the Horowhenua who won the Environmental Award. Woodhaven Gardens are leaders in sustainable growing, investing significantly in reducing environmental impact, adopting a science-led approach that balances conservation with commercial success. The Clarkes are leaders in research for the vegetable industry – contributing time, money and land in order to measure and provide evidence. Their large-scale fresh vegetable growing operation is driving change in environmental sustainability, shifting growing areas to reduce nitrogen loss and minimise the impact on freshwater quality. Kylie Faulkner, who was elected as the first woman president of the Pukekohe Vegetable Growers

L to R HortNZ President, Barry O'Neil, Mike Chapman and Minister of Agriculture Damien O'Connor

Association in 2019, won the President’s Trophy. This award recognises passion for working on behalf of New Zealand’s horticulture industry, as well as commitment to developing as a business leader and successful grower. As president of the Pukekohe Vegetable Growers Association, Kylie has strenuously advocated

for growers in the areas of land use, the environment and labour. During Auckland’s lockdowns, Kylie helped ensure that Pukekohe growers could continue to pick, pack and transport their produce, to New Zealanders around the country.

Inspiring School Leavers with Feed Your Future Campaign More than 150 high school leavers now have a better understanding of careers in New Zealand’s food and fibre sectors, thanks to the Feed Your Future campaign.

“W

e’re really stoked with how the Feed Your Future series has gone. We had seven events from Whangarei to Invercargill throughout May and June, where we took high school students to visit successful and innovative primary sector businesses,” expressed GoHort Manager, Emma Boase. Feed Your Future is a collaborative career promotion series between GoHort, DairyNZ, Lincoln University and Massey University that encourages high school students to pursue careers in the food and fibre sectors. “We had more than 40 young professionals at the events sharing how they got to where they are in the industry,” said Boase. “Having role models to look up to and being able to see the

different pathways to where you can be in five years, is hugely important to school leavers. For those who don’t have a background in primary industries, these events have been really eye-opening to the opportunities available. “We made sure to include students who hadn’t had experience or exposure to the primary industries but were open to a career in the sector. We introduced them to people who had ‘been there and done that’ and could give them a taste of what it would be like working or studying in the primary industries.” Lincoln University Domestic Engagement Manager, Jaime Shone noted that it was fantastic to interact with the students and have the chance to educate them on the broad range of career possibilities available in the food and fibre sectors.

“There’s an increasing demand for university-educated professionals in these areas and many new employment opportunities are expected to open up in the years to come,” commented Shone. “At Lincoln, our programmes are designed with input from employers, so students develop the industry-specific knowledge and hands-on experience they need to move into great careers as soon as they graduate. We hope to see many of the Feed Your Future participants studying at Lincoln in the near future.” Adam Shears, a Year 13 student at Mount Hutt College, found the event gave him insights into opportunities in the industry he otherwise would not have had. “It was a very cool event. I loved being able to speak with people who are in the sector and get a

perspective of their lives through university and all the opportunities they took to become who and where they are today.” Sarah de Bruin, a Horticultural Consultant at AgFirst who spoke at the Nelson event, wished that this type of event was available when she was at school. “If this sort of thing had been offered to me at high school, I would have been all over it,” she said. “My personal highlight was the young professional panel. It was very interesting listening to stories and advice from such a diverse set of experiences. “Overall, the students reacted well to the presentations. I think it opened their minds more to the many roles involved in primary industry supply chains and the different pathways everyone took to get where they are. A few of the students actually changed their minds about what they thought their pathway was, after hearing the different stories.”

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Despite never thinking he would end up in the wine industry, Phil Hanford established Grasshopper Rock Winery 20 years ago.

PHIL HANFORD

“I

never had any interest in wine for the first 40 years of my life,” admitted Hanford. “But now we own a pinot noir vineyard and make a significant contribution to the fabric of Central Otago Pinot Noir.” Initially, Hanford studied agriculture. “I have always had a fascination with agriculture and the connection between land and production. The wine industry is very much an agriculture-based industry,” he said. With a career in

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The Rural Bank, Hanford noticed that the most successful farming operations were so because of their choice in the best farming systems and practices. “Growing grapes is the same,” Hanford continued. “We chose to grow pinot noir grapes to produce the very best wine and that meant finding the land and site best suited to this and applying the best management practices. It seems simple but selecting the right site for a finicky grape variety like pinot noir is the key to consistently producing premium pinot noir grapes. If you produce premium grapes, you can produce premium pinot noir and we were up for the challenge.” Grasshopper Rock is the single largest pinot noir producer at 45.25 degrees south. This means the vineyard has slower ripening due to cooler nights and is drier and less windy than other parts of Central Otago. As any wine

enthusiast will know, wine is 100 percent influenced by the site of the vineyard. Due to Grasshopper’s site, its pinot noirs tend to show finer tannins and silkier texture, with high perfume and savoury, earthy tones. The cool nights and late harvest give structure which means the wine evolves exceptionally well over many years in the bottle. The vineyard site dates back to the 1870’s, when the first vines were planted. Whilst the vineyard has grown, the original buildings remain. “It was the history as a horticultural property, the ideal soils, the aspect, water rights and climate data which attracted us to the property for pinot noir,” said Hanford. Hanford’s philosophy towards winemaking had a large impact in the process of choosing the right site. “Our philosophy with our vineyard and winemaking is simply to produce the best single-vineyard wine we can. It means doing a good job in the vineyard, producing excellent quality

grapes, and not overworking the grapes in the winery.” “It sounds simple,” Hanford said, “which it is, but it is not easy.” Grasshopper Rock is also sustainably focused. “Everything we do in the vineyard must pass our sustainability test.” Microplastic pollution is a concern in the wine industry and Grasshopper Rock is committed to using biodegradable products and avoiding using any unnecessary plastic products.To do so, it has started importing biodegradable products from France to supply other vineyards. Glass bottles have the single biggest carbon footprint within the wine industry. “High-quality wine does not have to be in heavy bottles, and we have always committed to lightweight bottles,” Hanford stated. He believes customers should change their buying behaviour and force wineries to change. “I think the industry needs to take sustainability more

seriously and justify its unnecessary use of some packaging and plastics,” reiterated Hanford. Over 20 years, Hanford’s winery has grown and achieved a lot, but he still has one goal in mind. “Our goal is to see Grasshopper Rock as a sustainable pinot noir vineyard worthy of Grand Cru status evolve over time.” For new viticulturists, Hanford offered some advice. “Have courage and a clear vision of what you want

to achieve. It is not for the fainthearted but don’t let that put you off. For great things to happen requires courage. “A great wine is a memorable one. It may be memorable because it contributed to the memory of the occasion, it may be memorable because of its place in history or age, or it may be a wine of outstanding quality.”

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